- Crisco® Butter No-Stick Cooking Spray
- 1 (18.25 ounce) box Pillsbury® Reduced Sugar Yellow Cake mix
- 1/3 cup Crisco® Butter Shortening or Crisco® Butter Flavor All-Vegetable Shortening Sticks
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup peeled and shredded Granny Smith apple
- 1 cup chopped walnuts
- 1 large egg
- Cinnamon Frosting:
- 1/2 cup Pillsbury® Reduced Sugar Vanilla Frosting
- 1/4 teaspoon ground cinnamon
- Heat oven to 375 degrees F. Spray cookie sheets with no-stick cooking spray.
- Combine cake mix and shortening in a medium bowl with an electric mixer at medium speed until a coarse meal forms. Sprinkle spices over mixture. Add apple, walnuts and egg, mixing on low speed until a smooth dough forms. Drop tablespoonsfuls of dough 2 inches apart on prepared cookie sheets.
- Bake 11 to 13 minutes or until edges are light golden brown. Cool for 1 minute. Remove to cooling rack.
- Place frosting and 1/4 teaspoon cinnamon into the corner of a 1-quart resealable food storage bag. Knead to combine. Seal bag. Microwave 5 seconds on HIGH (100% power). Snip small edge off bag corner. Squeeze bag to drizzle cooled cookies with frosting. Sprinkle with additional ground cinnamon.